From Our Editors

Like the earliest alchemists, 501 On Main's Chef Andrew Sargent transforms organic and local produce into gourmet fare worth its weight in edible gold. After he puts the finishing touches on ratatouille, diners can knock down each layer of marinara-infused squash, eggplant, and red pepper in a controlled fork demolition. Fresh from the ocean, deep-sea scallops rest on beds of squash purée and braised leek, and grilled salmon burgers coexist with red onions and herbs between a toasted ciabatta roll. Chef Sargent also creates a unique dish for every night, forgoing the need to make meals exclusive by stamping them with the day's date. The eatery's interior matches the menu's casual yet elegant feel, offering high ceilings, huge windows on every wall, and hanging lights that fill the room with more warmth than a hanging coal furnace.

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